Vanilla and strawberry cake

For the sponge cake
2 eggs
55 g sugar
25 g flour
25 g cornflour

Whisk the eggs and sugar in a bowl. Place the bowl in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and mix until cool. Sift in the flour and cornflour. Mix gently with a marysee. Pour onto a baking tray lined with baking paper. Place in a hot oven at 210°C and lower the temperature to 190 for 8 to 10 minutes. Allow the biscuit to cool and cut out with your 20X10cm pastry frame. Place your frame on a dish and place the biscuit on the bottom of it.

We will then chablonner this one. This means that you will apply a thin layer of melted white chocolate with a brush to protect it from the humidity of the compote. Heat a little white chocolate (20-30g) and brush it onto the biscuit to protect the biscuit from getting wet.

For the compote
180g mixed strawberries
20g sugar
80g strawberries cut into small pieces
4g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry puree with the caster sugar. Remove from the heat and add the gelatine. Mix, add the strawberries cut into pieces. Pour the compote over the biscuit and place in the freezer.

For the strawberry mousse
120 g strawberries
15g caster sugar
120g of liquid cream
3g gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the strawberry puree with the caster sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour over the compote and place in the freezer.

For the vanilla mousse
60 g full cream
60 g white chocolate
4 g gelatine
120 g whipping cream
vanilla pod from @bourbon_noire
20g icing sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 60g of liquid cream with the vanilla pod, scraped and split. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour over the strawberry mousse and place in the freezer.

Strawberry jelly
100g strawberry puree
25g powdered sugar
25g water
3g gelatine

Soften the gelatine sheets in a bowl of cold water. Pour the water, strawberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and add the gelatine. Allow to cool and then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Cut out individual slices, decorate with strawberries and a mint leaf and thaw in the fridge.